1. Bring a large pot of salted water to a boil and cook the bucatini according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat the olive oil and butter over medium heat until the butter is melted and foamy.
3. Add the minced garlic and sauté for about 1 minute, until fragrant but not browned.
4. Pour in the white wine and let it simmer for 2 minutes, allowing the alcohol to evaporate and the flavors to meld.
5. Stir in the heavy cream and bring to a gentle simmer, ensuring the sauce doesn’t boil.
6. Add the Parmesan cheese, stirring continuously until melted and the sauce is smooth and creamy.
7. Gently fold in the lobster meat, lemon zest, and lemon juice. Season with salt and pepper to taste.
8. Combine the cooked bucatini with the sauce in the skillet, tossing gently to coat the pasta evenly.
9. Sprinkle with fresh parsley before serving, adding a touch of color and freshness.

Remember, patience is key. Letting the sauce simmer gently ensures that all the flavors marry beautifully, a lesson I learned from my abuela’s careful tending to her simmering pots.